Ingredients
:
– 2 cups cooked, shredded chicken
– 8 oz spaghetti, cooked and drained
– 2 cups cheddar cheese, shredded
– 1 can cream of chicken soup
– 1 cup sour cream
– 1 cup chicken broth
– 1 cup diced bell peppers
– 1/2 cup diced onion
– 1 tsp garlic powder
– 1 tsp black pepper
– Salt to taste
– 1/2 cup breadcrumbs (optional, for topping)
Equipment Needed
:
– Large pot for boiling pasta
– Large mixing bowl
– 9×13 inch baking dish
– Measuring cups and spoons
– Wooden spoon or spatula
– Foil (optional, for covering casserole)
Step-by-Step Instructions
:
Let’s get started on this delicious casserole! The first thing I do is preheat my oven to 350°F (175°C) because I want it nice and toasty for when the dish is ready to go in. While the oven heats up, I prepare my spaghetti according to the package directions. Once it’s cooked and drained, I find it helpful to toss it with a little olive oil to prevent it from sticking together. You can also use some of the cooking water if you prefer a little added moisture. This step is crucial! (See the next page below to continue steps…)